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Development and Characterization of Fish Sausages Supplemented with Salmon Oil

2013; Wiley; Volume: 38; Issue: 4 Linguagem: Inglês

10.1111/jfpp.12126

1745-4549

Alexandra Oliveira, Brian Himelbloom, Naim Montazeri, Matthew P. Davenport, Huseyin Biceroglu, Kathryn Brenner, S.R. Thomas, Chuck Crapo,

Aquaculture Nutrition and Growth

Journal of Food Processing and PreservationVolume 38, Issue 4 p. 1641-1652 Original Article Development and Characterization of Fish Sausages Supplemented with Salmon Oil A.C.M. Oliveira, Corresponding Author A.C.M. Oliveira Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Corresponding author. TEL: 907-942-5559; FAX: 907-486-1540. EMAIL: acoliveira@alaska.eduSearch for more papers by this authorB.H. Himelbloom, B.H. Himelbloom Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorN. Montazeri, N. Montazeri Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorM. Davenport, M. Davenport Department of Chemistry and Food Science, Framingham State University, Framingham, MASearch for more papers by this authorH. Biceroglu, H. Biceroglu Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorK.A. Brenner, K.A. Brenner Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorS.R. Thomas, S.R. Thomas Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorC.A. Crapo, C.A. Crapo Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this author A.C.M. Oliveira, Corresponding Author A.C.M. Oliveira Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Corresponding author. TEL: 907-942-5559; FAX: 907-486-1540. EMAIL: acoliveira@alaska.eduSearch for more papers by this authorB.H. Himelbloom, B.H. Himelbloom Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorN. Montazeri, N. Montazeri Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorM. Davenport, M. Davenport Department of Chemistry and Food Science, Framingham State University, Framingham, MASearch for more papers by this authorH. Biceroglu, H. Biceroglu Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorK.A. Brenner, K.A. Brenner Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorS.R. Thomas, S.R. Thomas Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this authorC.A. Crapo, C.A. Crapo Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK, 99615Search for more papers by this author First published: 22 July 2013 https://doi.org/10.1111/jfpp.12126Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Fish sausage formulation included pale-meat pink salmon (Oncorhynchus gorbuscha), wild salmon oil and extra-virgin coconut oil as lipid sources, wholegrain oats as texturizer, natural spices, salt, brown sugar and sodium polyphosphate. Uncooked and smoked sausages were evaluated for their nutritional value, microbial load, color and texture. Hot smoke processing caused a 6% reduction in the moisture content of the uncooked product (69% w/w), an increase in the product's Allo-Kramer shear value, and a reduction in bacterial counts to less than 2 log cfu/g. In one link serving size, the fat and n-3 polyunsaturated fatty acid contents were 6.45 and 6.89% w/w and 837 and 891 mg for uncooked and smoked sausages, respectively. Salmon sausages are low in fat and a good source of healthy lipids and marine proteins. The products were created to meet consumers' demand for functional foods that do not contain land-based animal ingredients. Practical Applications Healthy lipids are wanted for everyone's daily diet and have become common in many foods. Application of healthy lipid sources such as fish oil in sausage formulation, a food product generally high in fat, provides a healthy alternative to traditional sausage products. Uncooked and smoked fish sausages were developed using pale-meat pink salmon and wild Alaska salmon oil. These low-fat functional food products contain healthy long-chain n-3 fatty acids, proteins of marine origin only, and wholegrain oats. Citing Literature Volume38, Issue4August 2014Pages 1641-1652 RelatedInformation